Total Time
30mins
Prep 20 mins
Cook 10 mins

Take a taste of this chowder, close your eyes and you will smell the shore of Maine even if you are in America's Heartland. If using dried salt codfish, you'll need to soak it overnight in several changes of water. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Fry salt pork slowly in soup kettle.
  2. Add sliced onions and cook for five minutes.
  3. Add potatoes boiling water and fish; simmer slowly until potatoes are tender.
  4. Add evaporated milk, salt, pepper and parsley.
  5. Melt butter or bacon fat in a small frying pan.
  6. Add flour and blend thoroughly; add gradually to chowder, stirring until slightly thickened.
  7. Cook an additional five minutes.
  8. Pour over pilot crackers and serve.

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